Grenadine
Bar Prep • syrup
Description
A simple, bright pomegranate syrup (grenadine) for cocktails and nonalcoholic drinks. Made from real pomegranate juice, sugar and a touch of citrus; balanced, not overly sweet, and free of artificial dyes.
History
Named for the French word for pomegranate (grenade), traditional grenadine is a pomegranate-based syrup used since the 19th century to sweeten and color cocktails and sodas. Commercial grenadines historically varied widely in composition (some used little real pomegranate), so home recipes using real juice have become popular.
Instructions
Step 1.
1. Ingredients: 2 cups (480 ml) 100% pomegranate juice, 2 cups (400 g) granulated sugar, 1 tablespoon fresh lemon juice (or 1 tsp citric acid), optional 1/4–1/2 teaspoon orange blossom water or rosewater for aroma.
Step 2.
2. Combine: Pour the pomegranate juice into a medium saucepan. Add the sugar and lemon juice (or citric acid).
Step 3.
3. Heat: Warm over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not boil vigorously; bring just to a gentle simmer.
Step 4.
4. Reduce slightly: Allow to simmer gently for 5–8 minutes to slightly concentrate and thicken the syrup. Stir occasionally. Avoid long, high boil to preserve fresh pomegranate flavor.
Step 5.
5. Taste and adjust: Remove from heat. Taste and add a little more lemon/citric acid if it needs brightness. If using, stir in the orange blossom water or rosewater (start small).
Step 6.
6. Cool: Let the syrup cool to room temperature.
Step 7.
7. Strain (optional): If desired, strain through a fine mesh sieve or cheesecloth to remove any pulp or foam for a clear syrup.
Step 8.
8. Bottle: Transfer to a clean, airtight glass bottle or jar. Label with date.
Step 9.
9. Refrigerate: Store in the refrigerator. Shake gently before use if any settling occurs.
Storage
Keep refrigerated in a clean airtight glass bottle or jar. If prepared with citric acid and sterilized bottles, it can keep longer, but 30 days refrigerated is a safe guideline. Can be frozen in small portions (ice cube tray) for longer storage.